Photographer: Petro le Roux
PAGE STRAP COVER CULINARY STORY EXPERIENCES
Crafting fine fare at Fancourt… for any occasion The very best restaurants should showcase cuisine that commands a presence, especially when framed against the magnificent backdrop of stellar views. And, for this, Fancourt stands centre-stage. With a host of friendly and experienced support staff, an expansive catering set-up and in-house bakery and butchery, Fancourt chefs are able to tailor a menu to any conference group, business gathering or incentive and carry an event off with flawless precision. By Chantal Rutter.
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estled in the heart of the Garden Route and at the foot of the spectacular Outeniqua mountains is Fancourt Estate. Legendary for its three iconic golf courses, Fancourt is also where a festival of flavours simmer and stir. As the semigration and international migration to the southern Cape increases, and as travel restrictions lift and guests on holiday and business flood back to the
resort, so has Fancourt expanded its culinary offerings to stimulate and titillate diverse and well-travelled palates. Executive chef Desmond Morgan said that food focus is now all about sustainability, and above all, because of the recent lockdowns, to source as much as possible from local artisans and farms. Fancourt has four different dining options which are all tailored towards choice and variation. La Cantina is the
20 Business Events Africa November 2021
Estates matriarch — rooted in traditional Italian fare, the chefs have always embraced strong Italian influences and stayed true to traditional cooking methods, using fine ingredients to hero simple dishes. The buffalo mozzarella is imported directly from Italy. The array of meats and hams are cured at Fancourt’s on-property butchery. “We are using recipes that date back several centuries,” Chef Desmond said, “this offers our
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